holiday

Thanksgiving Sides Reinvented

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I can’t tell you how many holiday dinners I have been to where my only options have been sides. Don’t get me wrong, I love sides but as a vegan my options are usually limited. On top of having limited options, sides just aren’t as satisfying as a full meal. Well this Holiday Season I’ve created three side dishes that together make one delicious, filling and satisfying meal.

Each of these recipes are a play on my favorite holiday dishes: roasted Brussels sprouts, green bean casserole and mashed potatoes with chickpea gravy.

Dijon Lemon Brussels Sprouts with Hazelnuts

Serves 4

  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts, halved and thinly sliced
  • 2 tablespoons hazelnuts, chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat.  Toss in the shredded Brussels sprouts and cook for 3 minutes.  Stir in the hazelnuts and garlic and saute for 1 minute.  Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute.  Season with salt and pepper to taste.

Green Beans with Caramelized Mushrooms & Onions

Serves 4

  • 2 tablespoons olive oil
  • 4 cups onion, thinly sliced
  • 8-10 button mushrooms, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons marsala wine (sub option: vegetable broth)
  • 4 cups green beans, blanched
Heat the oil in a heavy large saute pan, I suggest a cast iron skillet, over medium-high heat.  Toss in the onion and saute for 7-10 minutes, until the onions start to caramelize.  Stir in the mushrooms and reduce heat to medium; cook for 5 minutes.  Season with the salt, pepper and marsala wine.  Stir in the blanched green beans and cook for 5 minutes.

Chickpea-Celeriac-Potato Mash

Serves 6

  • 2 russet potatoes, peeled and large dice
  • 1 large celeriac, peeled and large dice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups cooked or canned chickpeas
  • 2 cups vegetable broth
  • salt and pepper, to taste
Place the potatoes and celeriac in a large pot and cover with water.  Bring the water to a boil and cook the potatoes and celeriac until fork tender.  Drain and set to the side.  While the potatoes are cooking heat the olive oil in a medium pot over medium heat.  Add the onions and saute for 5 minutes.  Stir in the garlic and saute 1 minute.  Stir in the chickpeas and vegetable broth and bring to a oil.  Place the chickpeas and the potatoes and celeriac in a food processor (you may need to do 2 batches) and process until combined, there still should be some chunks. Season with salt and pepper to taste.
What are you favorite holiday side dishes? 

Holiday Recipes

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Cranberry-Apple Glazed Tempeh

4 Portions

  • 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions
  • 1 cup vegetable broth
  • Juice of 1 apple or 1/2 cup apple juice
  • 1/2 cup of cranberries
  • 1 apple, diced
  • 2T brown rice syrup
  • 1/2T low-sodium soy sauce
  • 3 sage leaves, sliced
  • pinch of pepper

Directions:

  1. Heat a large sauce pan over medium-high heat, pour in the broth and place the tempeh in a flat layer.  Bring up to a simmer, flipping once the broth has reduced by half.  Continue to simmer until the broth is gone. Remove the tempeh and set aside.
  2. In the pan over medium-low heat cook the cranberries, apple slices, brown rice syrup, soy sauce and pepper for 1-2 minute until the apple start soften.  Stir in the apple juice and cook for 3 minutes until the apples soft and cranberries burst.  Strain the liquid from the sauce and reserve both the fruit and liquid.
  3. Place the tempeh back in the pan over medium heat and add the liquid. Simmer until the sauce has thickened and glazed the tempeh.
  4. To serve top with some of the reserved cranberry-apple mixture.

Ciabatta Squash-Sage Dressing

Serves 2-3

  • 4- 1/2inch slices of ciabatta, diced
  • 1T vegan margarine
  • 1T olive oil
  • 7 sage leaves, sliced
  • 1/2 cup onion diced
  • 1 garlic clove, minced
  • 1 cup butternut squash, diced and roasted
  • salt and pepper to taste
  • 1 cup vegan chicken gravy
    • 1T vegan margarine
    • 2T AP flour
    • 1 cup vegan chicken broth

Directions:

  1. Preheat the oven to 400F. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  2. In a cast iron skillet or saute pan heat the olive oil and margarine until margarine is melted.  Toss in the sage and cook until crispy and then toss in the onion and saute for 3 minutes.  Stir in the garlic and cook for 4-5 more minutes until the onion is soft.  Remove from the pan with a slotted spoon and leave place in a bowl; set aside.
  3. Place the bread in the pan and stir around, coating with the oil.  Cook on medium-high until the bread is toasty.  Remove from the pan and set in the bowl with the onions.
  4. Place the squash in the bowl with the onions and the bread.
  5. In the skillet heat the broth until bubbly and then pour over the bread; toss to coat and serve immediately.

Thanksgiving Tart

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IMG_4866

Serves 6-8 with sides

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, small dice
  • 2 stalks of celery, small dice
  • 5 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 14-ounce can white kidney beans, rinsed (reserving 1/4 cup)
  • 3/4 cup walnuts
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons shoyu
  • 1-1/4 cups frozen chopped spinach, thawed and drained
  • 1/4 cup dried cranberries
  • 1 teaspoon dried thyme
  • 1 9-inch prepared pie shell, thawed
  • 1/2 tablespoon olive oil (for brushing)
  • 1 teaspoon shoyu (for brushing)

What You Do:

  1. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
  2. In a food processor, add white beans (except 1/4 reserved cup), walnuts, lemon juice, and shoyu, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
  3. Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
  4. Transfer purée to bowl with lightly chopped beans and walnut mixture. Add spinach, cranberries, thyme, and cup of reserved beans. Stir to combine and transfer to prepared pie shell, spreading evenly.
  5. Combine oil and tamari, and brush on top of pie and crust.  Bake for 35 minutes until lightly browned.